TEXAS TACOS RECIPES

TEXAS TACOS RECIPE | MYRECIPES

Texas Tacos Recipe | MyRecipes image

Make these recipes in 30 minutes or less. Start with 1 pound of ground beef to feed about 4 people; adjust for your family's size. Season it with salt and pepper as you cook

Provided by MyRecipes

Number Of Ingredients 11

Ingredients

½ cup chopped onion
½ cup bell pepper
3 chopped garlic cloves
1 tablespoon cumin
beef
½ cup tomato sauce
¼ cup raisins
¼ cup chopped cilantro
¼ cup pecan pieces
shells
cheese

Steps:

Sauté 1/2 cup each chopped onion and bell pepper, 3 chopped garlic cloves and 1 Tbsp. cumin; add beef and cook until browned; add 1/2 cup tomato sauce and 1/4 cup each raisins, chopped cilantro and pecan pieces; spoon into shells; top with cheese

TEX-MEX STREET TACOS | BEEF LOVING TEXANS

Tex-Mex Street Tacos | Beef Loving Texans image

Yield 4 Servings

Number Of Ingredients 24

Ingredients

2 lbs. Flank Steak
¼ cup silver tequila
2 Tbsp. low-sodium soy sauce
2 cloves garlic, minced
1 lime, juiced
¼ cup orange juice
¼ cup olive oil
1 tsp. Kosher salt
½ tsp. ground black pepper
1 jalapeño pepper, ribs and seeds removed, finely chopped
1 shallot, finely chopped
2 Tbsp. cilantro, chopped
Cotija cheese, crumbled
16 corn tortillas
Toppings: Minced white onion, chopped cilantro. Optional toppings: Cojita cheese, lime wedges, pico de gallo (recipe follows)
4 tomatoes, seeded and chopped
1/2 cup red onion, chopped
2 green onions, white and green parts, thinly sliced
1 jalapeño pepper, ribs and seeds removed, minced
1/4 cup cilantro, chopped
2 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon Kosher salt

Steps:

Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip-top bag. Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.
Preheat gas or charcoal grill to 400°F.
Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture startes to pool on the top and beef releases easily from the grates with tongs. Flip once, grilling on the other side for 4-6 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into ¼-inch thick strips.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill.
Stack 2 tortillas, add beef, toppings and lime juice if desired.
Combine pico de gallo ingredients in mixing bowl and toss thoroughly.

Nutrition Facts : Calories Calories 380

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